Head Chef: Asian Cuisine - Bacchanal Buffet

The Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team-oriented work environment., focusing on the Asian Cuisine menu items and operation including VIP Villa specialties catering to the same style cuisine. 

•    Must be 21 years of age or older
•    Candidate must currently be in a Chef de Cuisine or similar role
•    Must have experience in high volume type of environment or Casino/Resort.
•    Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount
•    Ability to maintain and further develop the standards set by Caesars Entertainment.
•    Work requires effective communication in English, both verbal and written form in a professional manner. 
•    Work requires a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry. 
•    Minimum of three-year experience as line level Supervisor or Chef in specialty room, Steakhouse, Fine Dining or Semi Fine Dining.
•    Must present a neat and professional appearance. 
•    Work prefers Bilingual abilities 
•    Work requires flexibility to work various shifts.
•    Nevada Food Handlers’ Certification

ADDITIONAL REQUIREMENTS

•    Strong knowledge of all-around Asian Cuisine 
•    Cantonese cooking skills
•    Technical understanding of Japanese cuisine
•    Working knowledge of basic Indian food preparation
•    Proven leader with high-volume experience and strong training ability
•    Traditionally, those all-around types of Asian chef’s hail from Singapore, Malaysia, or Indonesia, but we should look at all available options
•    Fast paced environment, multiple tasks to be handled under time constraint. 
•    Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. 
 

•    Work with Restaurant Manager and front of the house staff to ensure positive guest experience. Maintains professional appearance and demeanor throughout shift 
•    Ensure quality food product and presentations. 
•    Teach and develop staff while serving a consistent product with pride.
•    Maintains food cost, labor cost and expenses within budget guidelines.
•    Meets attendance guidelines and adheres to regulatory, departmental and Company policies. 
•    Must be able to cook and create new, innovative and imaginative recipes. 
•    Must be able to react quickly and resolve problems. Support and foster loyalty and always conduct business in a professional manner.
•    Specific cuisine responsibilities include but not limited to:
o    Chinese cuisine, including Cantonese, Shanghainese, and Beijing, along with knowledge of Dim Sum, and Chinese BBQ
o    Equally important is the knowledge and emphasis on Southeast Asian cuisine
o    Live Asian Grill stations 
o    Asian Noodles
o    Japanese cuisine, including sushi and sashimi
o    Select Indian preparations
o    In addition to the buffet, this chef will also support VIP dining and special events, particularly for high-value guests from East and Southeast Asia, ensuring cultural authenticity and excellence.
o    Lead the Asian buffet operation across all dayparts
o    Oversee a large team of Chefs and cooks per shift
o    Maintain consistent high-quality execution and food authenticity
o    Focus heavily on hands-on leadership, training, and staff development
o    Support menu development, basic administration, and renovation planning